سمّاق – has got to be one of my favorite spices. High quality sumac has a red-purplish bright color. Opt for coarsely ground Sumac; finely ground sumac usually has too much salt added and sometimes citric acid as well. Sumac has a tart taste and is used to add fresh acidity to food. Add it towards the end of cooking, because the longer it gets bitter if it cooks for too long. Buy in small quantities and sprinkle it on Hummus, Falafel, Fattoush, eggplants, Labaneh, Feta cheese and everything else! Also used to cook the popular Palestinian Musakhan and is in every Za’atar blend.